The Best Glazed Meatloaf
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
The Best Glazed Meatloaf
Description
The Best Glazed Meatloaf combines crushed saltine crackers soaked in milk with parsley, eggs, onion powder, garlic, Dijon mustard, Worcestershire sauce, salt, and pepper, mixed into ground beef and pork. The mixture is shaped into an approximately 9x4-inch loaf and topped with a glaze of ketchup (or BBQ sauce), brown sugar, and apple cider or red wine vinegar. Baking at 375°F produces a moist meatloaf with a nicely caramelized glaze.
The glaze provides a balance of sweetness and tang that enhances the savory meat and seasoning blend. Using half beef and half pork yields a tender texture, but substitutions like all beef or turkey are possible. This meatloaf serves well as a main dish with sides such as mashed potatoes or vegetables.
Onion powder is preferred for a smooth texture without onion pieces, though finely chopped fresh onions cooked beforehand may be used. Doubling the glaze allows extra to serve on the side or warm later. An instant-read thermometer ensures the internal temperature reaches 160°F for safe doneness, and tenting after baking keeps moisture.
Ingredients
Meatloaf:
- 1 cup saltine crackers 25-30 crackers, crushed
- ⅓ cup milk
- ¼ to ½ to ½ cup parsley fresh, minced
- 2 egg lightly beaten, large
- 2 teaspoons onion powder see note to use fresh onions
- 3 garlic finely minced or 1 teaspoon garlic powder, cloves
- 1 tablespoon Dijon mustard
- 3 tablespoons Worcestershire sauce
- 1 ½ teaspoons salt I use coarse, kosher salt - use slightly less for table salt
- ½ teaspoon black pepper I use coarse black pepper - use slightly less for finely ground
- 2 pounds ground meat I use half ground beef/half ground pork (see note)
Glaze:
- ⅔ cup ketchup or a combination, or bbq sauce
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar or red wine vinegar
Instructions
- For the meatloaf, in a large mixing bowl, add the crushed saltines and milk and let the mixture sit for 5-10 minutes. Add the parsley, eggs, onion powder, garlic, Dijon mustard, Worcestershire sauce, salt and pepper. Mix well.
- Add the ground meat and mix until evenly and well combined. (You can use a food processor for all of the above if you want a an even more well combined spice and meat mixture.)
- For the glaze, combine the ketchup (or BBQ sauce), brown sugar, and vinegar and whisk to combine.
- Preheat the oven to 375 degrees F. Line a baking sheet with foil and lightly grease with cooking spray.
- Pile the meat mixture in the middle of the prepared pan and shape into a loaf about 9 inches long and 4 inches wide (it doesn't have to be perfect; just try to get it an even thickness throughout).
- Spoon the glaze over the meatloaf. Bake for 45-50 minutes until an instant-read thermometer registers 160 degrees F in the center of the meatloaf.
- Loosely tent with foil and let the meatloaf rest for 10-15 minutes before slicing and serving.
Notes
- Using a half-and-half mix of ground beef and pork helps keep the meatloaf moist and flavorful; ground turkey or all beef can also be used as alternatives.
- Prepare the glaze with extra quantity to serve on the side or warm later, enhancing the meatloaf's flavor.
- Onion powder provides a smoother texture preferred by some; to use fresh onions, finely chop and cook them beforehand to soften.
- Check the meatloaf's internal temperature with a thermometer for doneness at 160°F, and loosely cover with foil after baking to retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 523kcal | 26% |
| Carbohydrates | 23g | 8% |
| Protein | 30g | 60% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 163mg | 54% |
| Sodium | 1186mg | 49% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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